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Top 5 dishes made from Self-Raising Flour *plus extra
1 . Tofu Doughnuts with ‘Kinako’ Sugar
Tofu Doughnuts with ‘Kinako’ Sugar
I found some leftover Silken Tofu in the fridge. I decided to make Tofu Doughnuts. You need No Egg and No Dairy products to make these doughnuts. Silken Tofu is basically thickened Soy Milk. It can be used for baking a variety of things. Today I coated them with ‘Kinako’ Sugar. ‘Kinako’ is finely ground Roasted Soy Beans. Try these yummy Doughnuts full of Soy Bean nutrients.
Ingredient
150
Silken Tofu
2 tablespoons
Caster Sugar
1/4 teaspoon
Salt
1 tablespoon
Oil *I used Sunflower Oil
1/2 teaspoon
Vanilla Extract
2 tablespoons
‘Kinako’ (Finely Ground Roasted Soy Beans)
1/8 teaspoon
Fine Salt
Cooking instructions
* Step 1
Place Silken Tofu in a mixing bowl and use a whisk to make it into smooth paste. Add Sugar, Salt, Oil and Vanilla, and mix well until blended well.
* Step 2
Add Flour and mix well. If the dough is too soft, add extra Flour, but do not add too much. The dough is supposed to be soft and sticky. Allow to rest while you are preparing the Oil for frying.
* Step 3
Heat Oil about depth of 5cm in a large saucepan and heat to about 160°C. As the dough is very sticky, wet your hands with Oil and form 2-3cm balls and carefully drop them into the oil. Slowly deep-fry doughnuts until puffed and nicely browned all over. It takes about 4-5 minutes.
* Step 4
Transfer the doughnuts to a tray lined with paper towel or a wire rack. Repeat with the remaining dough.
* Step 5
Combine ‘Kinako’, Caster Sugar and Salt in a bowl. You can add some Ground Cinnamon. Roll the Doughnuts and coat them with ‘Kinako’ Sugar.
Note: if there is a photo you can click to enlarge it
2 . Gingerbread Cookies
Gingerbread Cookies
I have a very precious Gingerbread recipe. I often made Gingerbread Men with my children when they were young. But I don’t remember when was the last time. Today I made the proper Gingerbread for the first time in many years, but I couldn’t bother cutting it out into shapes. I rolled the dough into balls and made cookies. As I ate some of them that tasted the same as the Gingerbread Men we used to make, I thought about the days when my children were young, a small kitchen in the house we were living in, and how brilliantly my children decorated the Gingerbread Men. Gingerbread brings back lots of memories.
Ingredient
125 g
Butter *softened
1/4 cup
Molasses
1/4 teaspoon
Salt
1
Egg
1 teaspoon
Vanilla Extract
2 teaspoons
Ground Ginger
1 teaspoon
Ground Cinnamon
1/2 cup
Icing Sugar
2-3 teaspoons
Milk
Cooking instructions
* Step 1
Beat Butter and Sugar in a large bowl until creamy. Add Molasses, Salt, Egg and Vanilla, and beat until well combined.
* Step 2
Stir in Self-Raising Flour, Ginger and Cinnamon, mix well, and knead until smooth. If it is too soft, you can add extra 1-2 tablespoons Flour. The dough is probably too soft to roll. Cool in the fridge until firm enough to roll into balls.
* Step 3
Preheat oven to 180℃. Line 2 baking trays (OR 1 large baking tray) with baking paper.
* Step 4
Roll the dough into 3cm balls (I made 30 balls today) and place on the prepared tray(s). Bake for 15 minutes or until cooked through. Transfer to a wire rack and cool.
* Step 5
To make Icing for decoration, mix Icing Sugar and Milk until smooth. Place it in a piping bag or tough plastic bag, and pipe it out on the cooled Cookies.
Note: if there is a photo you can click to enlarge it
3 . Thin Potato Bread
Thin Potato Bread
Bread OR Pancakes made with mashed Potato can be found in many countries. Japan’s Potato Mochi is probably one of them. This ‘Thin Potato Bread’ is inspired by Irish Potato Farls. It is made with Potato, Butter and Wheat Flour. I heard the Farls are one large round soft bread cut into four quadrants. Today I made 4 thin rounds. Butter adds a lovely flavour.
Ingredient
30 g
Salted Butter
1/2 cup
Self-Raising Flour *plus extra
Cooking instructions
* Step 1
Peel Potato, cut into small pieces, and cook in salted water until soft.
* Step 2
Drain the Potato, add Butter, and mash until smooth. Place into a mixing bowl, add Self-Raising Flour, and mix to form soft dough. *Note: If too soft, add extra Flour. Today I added extra 2 tablespoons.
* Step 3
*Note: Chives, Spring Onion OR Herbs can be added to the dough.
* Step 4
Divide the dough into 4 even portions, roll each portion into a thin round about 12cm in diameter. You can flatten using your hands. *Note: You can make 1 larger and thicker round and cut it into quadrants, like Irish Farls.
* Step 5
Heat a frying pan over low heat, lightly Oil it, and cook the Potato Bread for 2-3 minutes OR until bottom side is nicely browned. Turn over and cook the other side as well. *Note: If you have a lid, cover the pan with the lid.
Note: if there is a photo you can click to enlarge it
4 . Chestnut Scones
Chestnut Scones
I am proud of my ‘Azuki Scones’. I think they are delicious, and they are one of my favourite Scones. However, my husband hates Sweet Azuki Paste. I know many Europeans people don’t enjoy Azuki Beans cooked very sweet like fruit jam. Today I was actually thinking of making Azuki Sones, which my husband won’t enjoy. Then I tried to make the same Scones but with Chestnut Paste. It was a really good idea. These Scones are absolutely delicious. My husband happily ate them, many of them.
Ingredient
1/4 cup
Caster Sugar
1 pinch
Salt
2/3 cup
Milk
1/2 cup
Sweet Chestnut Paste
1-2 teaspoons
Rum *optional
Cooking instructions
* Step 1
Preheat oven to 220℃. Line a baking tray with baking paper.
* Step 2
Coarsely chop up 10 to 12 Cooked Chestnuts, and combine with Sweet Chestnut Paste and Rum.
* Step 3
Place Flour, Sugar and Salt in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
* Step 4
Add Milk and stir until a sticky dough forms. Add Chestnut Paste mixture and gently combine evenly, adding extra Flour as required, and form a soft dough. DO NOT over-Knead the dough.
* Step 5
Divide the dough in half. On a well floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
* Step 6
Place Scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
Note: if there is a photo you can click to enlarge it
5 . Oven-Baked Seafood Okonomiyaki
Oven-Baked Seafood Okonomiyaki
Oven-baking is the easiest way to cook ‘Okonomiyaki’ for a larger number of servings. Mix plenty of shredded Cabbage with the simple batter, add your favourite ingredients, spread it over a baking tray, and bake it in a hot oven. Today I made Seafood Okonomiyaki. As Seafood can be cooked quickly, I mixed them with Cabbage mixture. This is perfect for a family dinner and also to entertain your guests.
Ingredient
2 cups
Water
4
Eggs
1 pinch
Salt
1/2 teaspoon
Dashi Power *optional
Cooking instructions
* Step 1
Preheat the oven to 220°C. Mix Flour, Water, Eggs, Salt and Dashi Powder in a large mixing bowl.
* Step 2
Add shredded Cabbage and mix well. You may add more vegetables such as Carrot and Spring Onions. Add as much as you want.
* Step 3
Sprinkle some Flour over Seafood and roughly coat, add to the Cabbage mixture, then mix to combine. If the batter is too runny, add extra Flour.
* Step 4
Line a large baking tay (OR 2 trays) with baking paper. Spread the mixture and form large pancakes, in oblong or rectangle shape.
* Step 5
Bake for 20 to 25 minutes until top is golden, and the Seafood are cooked.
* Step 6
Place the Okonomiyaki on a large plate or board. Dress with Okonomiyaki Sauce and Japanese Mayonnaise. Sprinkle Aonori (Dried Green Laver Flakes) if you have it, and serve immediately.
* Step 7
*You might be interested in the popular Pork version recipe.
Note: if there is a photo you can click to enlarge it
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